Walnut, brandy and raisin tart

Preparation info

  • Serves


    • Difficulty


Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

This is the classic winter tart that takes pride of place on the Christmas table in Provence, the centrepiece of the thirteen desserts that serve as a pick-and-mix throughout the festivities. If you fancy a change from Christmas pudding, you couldn’t do better than serve this with a sprig of holly and lighted sparklers all round.


  • 200 g plain flour
  • 100 g Icing sugar
  • 100


First make the pastry: combine the flour and sugar in a bowl, then rub in the butter with your fingertips. Add the egg yolk and a little cold water and work it lightly into a soft dough. Cover with cling film and leave it to rest for an hour in a cool place.

Meanwhile, put the raisins to soak in the brandy, adding a splash of boiling water to speed up the process.